Real Cheese Queso Dip Appetizer Recipe

Lord, help us all! Our son found a love for processed cheese, but I made this Real Cheese Queso Dip that he also fell in love with! If you’re looking for a queso dip, but not the regular Velveeta cheese dip, this is one of my favorite easy appetizers for you!

Real Cheese Queso Dip

I have a problem … care to listen for a hot second? My son (he’s ten) … Well, he’s officially hooked on Velveeta Rotel dip… you know, the kind with literally two ingredients that you get the heeby jeebys when you wonder just how a food product can stay “good” for that long on the shelf or in the fridge? YES! It’s that one!

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So, I set out to make the very best queso recipe that I could that contained real cheese – you know, a white queso with real cheese from the cheese counter.

And, I did it! Push the Velveeta cheese dip to the side, folks, there’s a new favorite in town! This real cheese queso dip is the real deal and it is a winner, winner chicken dinner in the Sorensen household and I am so excited to share the recipe with you!

For starters, you can either cook this cheese dip in the crockpot or on the stovetop. If you decide to make this on the stovetop, you’ll definitely want to cook it very low and slow and keep an eye on it so it doesn’t burn. And, then after it’s all ooey-gooey and melted, then consider transferring it to a crock pot. I love my 2 quart crock pot– it’s the perfect size for entertaining! I have given this size of crockpotas gifts many a time as they’re also perfect for keeping taco meat warm for tacos, getting a small amount of pulled pork ready for dinner and more.

Anyhow, this really is a dump and go recipe, so here’s what you’ll need:

Real Cheese Queso Dip

Preparation tip: in a medium size saucepan, combine all ingredients and stir often while this is heating up. Then, transfer to a 2 quart crock potonce heated. Keep on warm to keep the dip “dipable” and enjoy!

You threw it out? Gosh. Expensive to throw out. White American Cheese by Land o lakes is at Walmart in the Deli area. So is the pepper jack. Ca’nt beat cream cheese, sour cream, Ro-Tel. What went wrong?

Walmart also has Mexican melting cheese for queso that’s super good and easier than this recipe. It’s in square blocks, jalapeño and plain. Near the deli where cream cheese and pimento cheese is. Cut it up in double boiler, add 9 oz milk, Ro-Tel, stir and melt, awesome!

How people can say that White American Cheese is not the same as velvetta is either mind boggling or ignorant.

“American cheese is a type of processed cheese. It can be orange, yellow, or white in color, is mild, salty, and faintly sweet in flavor, has a medium-firm consistency, and has a very low melting point.”

If the cream cheese made it “gritty” then you used too high of heat and it got boiled to some extent. Use the lowest heat of the 2 qt. crock pot and follow the instructions on the recipe. I would never use a regular pan to do anything but heat the milk to where it barely steams, not bubble or boil. That can cause problems of this sort.

Lol, the CHILI POWDER tainted the color? What? Did you find white rotel or something? LMAO!! This stuff is AWESOME!! I use two blocks pepperjack instead of one pepperjack n one American. Added hot rotel instead of original. It’s almost spicy enough.

If it’s gritty you either used preshredded cheese or heated it too quickly. I’ve made this twice and it wasn’t gritty either time. Oh, and both times it was somewhat PINK not white.

Did you know all cheese is white when it is done. I love this dip and you must of not made it right. I did not put any of the spices in it. but did and bell peppers and mushrooms. Yum First I saute the bell peppers and mushrooms.

Not for me. I live in Southeast Texas so salsa and queso are pretty much my life. I use cream cheese and sour cream in a lot of things but IMO they don’t belong in queso. The cream cheese left a gritty feel and queso should be smooth. Great ingredients by themselves just not so much together.

Your right you can’t heat cheese too fast. Cream cheese wouldn’t make it gritty. Mexican melting cheese would be good in this. I laughed when someone stated that white American cheese is like Velveeta . You’ve version would be way too Spicy for me . But it sounds yummy.

have made this and it was good: as you say most mess up melting the cheese : I am Spanish also:: and most sold here in the states is pasteurized ; the queso is not ; and some times mixed with goats milk : I don’t care for goats milk ; and using pasteurized does not change the flavor : and like I say what you buy in stores is pasteurized . and white cheese and pepper jack give it the heat as most don’t like it to hot: if you do then add more heat : that is a good way to make it:

Just made it and threw it out I wouldn’t reccomend this dip wayyyyyyyy to much cream cheese and that’s all I taste I dont taste cheese or the spices I had to triple the spices and add two cans of hot green chilis and still was bad maybe try it with half cream cheese or no cream cheese

I fixed this for a pre-4th pool party. OMG! You would have thought I had brought everyone $1M tax free dollars! No kidding. I doubled the recipe. I couldn’t figure out what “white American cheese” was, so I used Colby. Because of the way it’s packaged, I used 3 blocks of Colby to 2 blocks of PepperJack. It was a good thing I doubled the recipe, because even with all the ribs, sausage and brisket, THIS was the hit of the party. No more of the yellow stuff for me! Thank you.

I have been making a similar recipe for years. I use white American from the deli (at any grocery store with a deli) pepper jack milk and sour cream. Never tried the cream cheese in it. Add jalapenos or which ever spicy stuff you like. I have done this for years since a “friend” working in an authentic Mexican restaurant told me the main cheese they use is white American. Can also use chipotle and adobe sauce marinated beef as a add in. Always turns out wonderful.

I clicked on this recipe because it said that it was made with real cheese. Pepper jack cheese yes, American cheese is not real cheese people! if you actually read the label you will see it is a “cheese like” product. There’s no difference between white American cheese and yellow, it’s just artificial food coloring. Either way it’s still fake cheese and highly processed! No thank you, I will be skipping this recipe.

You went to an awful lot of trouble to make Vellveta when you could buy it. Americain cheese is real cheese and milk. The only thing that’s not are dollar store slices that won’t say cheese anywhere on the label. Technically that’s vegan cheese(made from vegtable oil). All American cheeses contain emulsifiers, simple salts that help it stay creamy. The ones that say food or product have less fat and moisture but they are all have real cheese as there main ingredient.

I made this and the only change I made is that I used monteray jack cheese (didn’t have any american) I live in Minnesota and we had a snow/ice storm in April so couldn’t go to store. Anyway, mine too ended up “gritty”. Had a good flavor but the couldn’t get over the texture so I added some ingredients and turned it into a CHICKEN TORTILLA SOUP and that turned out AMAZING. I guess sometimes mistakes turn into a new GREAT invention.

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Hi and welcome to my little corner of the internet! I'm Kate Sorensen and I LOVE to find deals on all things kitchen, family, home, beauty, women's & kid's clothing and more. While finding some deals here and there is fun, I also have a true passion for cooking and baking, so I'll share some of my favorite family recipes with you, as well as products that I think totally rock, too. Want to get in contact with me? Please email me at Kate@couponcravings.com. I'd love to hear from you!